Slow Roasted Summer Tomatoes

By: Jennifer M August 10, 2010 Preserves 8 Comments
Slow Roasted Summer Tomatoes
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I think field-fresh, local tomatoes are one of the best treats of summer and I’m eating them as often as I can. They are worlds away from those imported impostors that we’re forced to use the rest of the year. Around here, field tomatoes are ready and baskets of them are available for a really good price. While I can’t keep the tomatoes fresh until winter, I can capture the flavour by slow-roasting them and then freezing them. Once they’re roasted, the tomatoes will keep in the freezer for months!

Slow Roasted Summer Tomatoes

Slow-roasting concentrates the tomato flavour and with the addition of garlic and herbs, make a wonderful addition to pasta, soups, stews and sauces. They are also great for appetizers, served on a cracker with some cheese. And a bonus of this method is that infused tomato/garlic/herb oil that is left in the pan. Use it to pack some tomatoes in a jar to refrigerate and use right away, or save the oil to use in cooking or for a vinaigrette.

Slow Roasted Summer Tomatoes

Tomatoes before and after (I like lots of garlic!)

Some ideas for your slow roasted tomatoes:
Stack the halves, alternating red and yellow tomatoes, in pretty jars, can them with a hot water bath, and give them as gifts.
Put several halves in the blender with some chicken broth and finish off with cream or half-and-half and additional herbs to make a terrific soup.
Use the left-over oil in dishes where it provides a great accent flavour.
Use them on pizza, in pasta, as an appetizer with goat cheese on a slice of lightly toasted baguette.
Use them throughout the winter for sauces, soups or stews.
Chop them up and add fresh basil and toasted pine nuts, to make a tomato basil pesto.

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About The Author

Hi! I'm Jennifer, cooking my way through the seasons in beautiful Muskoka, Ontario Canada. Did you know you could sign up to get new posts delivered right to your email inbox? Subscribe to Seasons and Suppers by Email


  1. Betty @ scrambled hen fruit August 10, 2010 at 10:16 pm

    I have a 25lb. box of red ripe tomatoes in my kitchen and some of them are definitely going to be roasted tomorrow. I have roasted tomatoes before, but have never thought of freezing them. This sounds more appealing to me than canning them, which is what I had originally planned. Thanks!

  2. Jennifer August 10, 2010 at 10:59 pm

    Absolutely easier, Betty. I just freeze them flat on a baking sheet and then transfer to a freezer bag. No fussing with jars and hot water baths.

  3. Christine @ Fresh Local and Best August 11, 2010 at 1:13 am

    I adore oven roasted tomatoes, it brings out this wonderful ripe flavor from the fruit. Great idea to freeze them. I also think they are great canned in olive oil.

  4. Jennifer August 11, 2010 at 8:16 am

    I always make sure to do up a jar or two in oil, Christine. They are especially good for pasta dishes that way.

  5. DG August 24, 2011 at 3:27 pm

    Jennifer — Once they’ve cooled, do you just toss in a freezer bag and that’s it? Or is there some other process going on?

  6. Jennifer August 24, 2011 at 7:27 pm

    Hi DG, Yes, just toss them in a freezer bag. You can use them straight from the freezer to mix with pasta or to throw in a tomato sauce. They are also good pureed as the base for tomato soup.

  7. DL August 18, 2012 at 3:05 pm

    Thanks for posting this Jennifer! I made them last night and they were delicious – I mixed them with brown rice and zucchini for a fresh new side dish. I saved the tomato oil – do you have any specific things that you use it for? I was thinking a pasta dish and I like the idea of a vinaigrette, too, but I don’t want to waste it by experimenting :)

    • Jennifer August 18, 2012 at 3:09 pm

      Glad you enjoyed them, DL. Definitely pasta and vinaigrette, but really, anywhere you would use an olive oil that a tomato flavour would be complimentary (bruschetta, drizzle on pizza etc.)

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